Description
Crispy Chicken Nori Roll is a delicious and innovative snack combining tender chicken, flavorful nori seaweed, and crispy fried rice paper. This recipe delivers a crunchy outside with a juicy, savory chicken filling, perfect for a quick appetizer or party snack that everyone will love.
Ingredients
Scale
Chicken Mixture
- 1 pound Boneless Chicken Breast (Skinless)
- 1/2 cup Cornstarch (Can substitute with potato starch)
- 2 tablespoons Sesame Oil (Can replace with olive oil)
- 2 cloves Garlic (Minced)
- 1 large Egg (Or use a flax egg for vegan option)
- 1 teaspoon Salt
- 1 teaspoon Chicken Stock Powder (Can substitute with vegetable stock powder)
- 1/2 teaspoon Pepper (Freshly ground preferred)
Wrapping and Frying
- 6 sheets Nori Sheets (Ensure dry)
- 6 sheets Rice Paper (Omit for a lighter version)
- 1 cup Water (Warm water for moistened rice paper)
- Oil for frying (enough to heat to 350°F / 175°C)
Instructions
- Prepare Chicken Batter: In a food processor, blend the boneless chicken breast, cornstarch, sesame oil, minced garlic, egg, salt, chicken stock powder, and freshly ground pepper until you get a smooth batter. Transfer this smooth mixture into a piping bag for easier handling.
- Wrap in Nori: Cut each nori sheet in half and lay them flat on a clean surface. Pipe the chicken mixture evenly onto each half sheet and carefully roll them up tightly, sealing the edges with a little water to hold the roll together.
- Moisten Rice Paper: Cut each rice paper sheet in half. Dip each piece briefly into warm water until it softens and lays flat without tearing. Wrap the moistened rice paper snugly around each nori roll, giving an extra protective layer and crisp texture when fried.
- Fry Rolls: Slice each rolled wrap into three smaller pieces to create bite-sized rolls. Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the pieces in the hot oil and fry them for about 3-4 minutes or until they turn golden brown and crispy. Remove and place on a cooling rack to drain excess oil.
- Serve: Serve the crispy chicken nori rolls hot with your preferred dipping sauce like soy sauce or spicy mayonnaise for a tasty snack or appetizer.
Notes
- You can substitute cornstarch with potato starch for a slightly different texture.
- To make this recipe vegan, replace the egg with a flax egg and use vegetable stock powder instead of chicken stock powder.
- Omit rice paper for a lighter, less crispy version.
- Make sure the oil temperature stays consistent at 350°F for even frying and perfect crunch.
- Serve immediately while hot for the best texture and flavor.
